Creamy Mexican Rice Pudding Recipe with 3 Milks Magic

Oh boy, do I have a story for you about Mexican rice pudding! My abuelita used to make huge batches of this creamy cinnamon-laced dessert every Sunday after mass. The whole house would fill with the most incredible sweet-and-spicy aroma that made your mouth water before you even saw the pot.

This isn’t just any rice pudding – it’s arroz con leche, Mexico’s ultimate comfort food. What makes it so special? That perfect balance of textures – creamy rice swimming in rich milk infused with cinnamon. It’s like a warm hug in a bowl.

I remember sneaking spoonfuls straight from the pot when I thought no one was looking (though abuelita always knew). Now I make it for my own kids during cold nights or whenever we need a little sweetness in our lives. It’s crazy how something so simple – just rice, milk and spices – can taste so magical.

The best part? Unlike fancy desserts that require precise techniques, Mexican rice pudding forgives mistakes. Too thick? Add milk. Not sweet enough? Stir in more sugar. It’s practically foolproof, just like abuelita promised.

Why You’ll Love This Mexican Rice Pudding

Listen, I’m not exaggerating when I say this dessert checks every single box:

• Impossible to mess up – Unlike finicky custards or soufflés that might collapse if you breathe wrong, this pudding forgives everything
• Creamy dreaminess – That perfect spoon-coating texture from three kinds of milk will have you licking the bowl clean
• Pantry staples – No fancy ingredients here! Just rice, milk, sugar, and cinnamon – things you probably already have
• Works any time – Breakfast? Midnight snack? Fancy dinner party? This pudding fits right in
• Tastes like childhood – That warm cinnamon hug will transport you straight back to grandma’s kitchen

Honestly, once you try making it, you’ll wonder why you ever bothered with complicated desserts!

Ingredients for Mexican Rice Pudding

Okay, here’s the beautiful part – you only need a handful of simple ingredients to make magic happen. But listen closely because each one plays a special role in creating that perfect arroz con leche texture we love:

• 1 cup long-grain white rice – rinsed well (this removes excess starch so your pudding isn’t gummy)
• 4 cups water – just plain ol’ water to cook the rice gently
• 1 cinnamon stick – not ground! The whole stick infuses the rice with warm spice as it cooks
• 2 cups whole milk – trust me, go for full-fat here for maximum creaminess
• 1 (12 oz) can evaporated milk – this is the secret for that thick, luxurious texture
• 1 (14 oz) can sweetened condensed milk – our sweet magic potion that makes it dessert
• 1/2 cup sugar – or more to taste (I sometimes sneak in an extra tablespoon)
• 1 tsp vanilla extract – pure vanilla only please, none of that artificial stuff
• Ground cinnamon – for that gorgeous dusting on top when serving

See? Nothing fancy, just pantry staples coming together to create something extraordinary. Now let’s get cooking!

How to Make Mexican Rice Pudding

Alright, let’s get to the good stuff – turning these simple ingredients into that dreamy, creamy dessert you’ve been craving. I’ll walk you through each step just like I learned from watching abuelita work her magic at the stove.

Cooking the Rice

First things first – rinse that rice! I know it seems like an extra step, but trust me, it makes all the difference. Just run cold water over your rice in a fine mesh strainer until the water runs clear – this washes away excess starch so your pudding doesn’t get gluey.

Toss the rinsed rice into a heavy-bottomed pot with 4 cups water and that precious cinnamon stick (don’t break it – we want whole pieces for flavor). Bring it to a rolling boil, then immediately reduce the heat to a gentle simmer. Set your timer for 15 minutes – you’ll know the rice is ready when it’s tender but still has a tiny bite to it.

Adding the Milk Mixture

Fish out the cinnamon stick (it’s done its job!) and pour in all that milky goodness – the whole milk, evaporated milk, and sweetened condensed milk. Oh, and don’t forget the sugar and vanilla! Now comes the important part: keep the heat low and stir constantly for the first few minutes to prevent the milk from scorching. You can learn more about preventing scorched milk in food safety guidelines.

You’ll want to maintain a bare simmer here – if it gets too hot, the milk might curdle. Not the end of the world, but we’re after silky perfection. Keep stirring occasionally as it cooks for about 30 minutes. You’ll see it gradually thicken to that perfect pudding consistency that coats the back of a spoon.

Finishing Touches

When your pudding looks thick and luscious, take it off the heat and let it cool slightly. It will thicken even more as it sits – that’s normal! Scoop it into bowls while still warm if you can’t wait (I never can), or chill it for a few hours if you prefer it cold. For more dessert inspiration, check out these chewy snickerdoodles!

The final flourish? A generous dusting of ground cinnamon on top – just like abuelita used to do. And there you have it: creamy, dreamy Mexican rice pudding that tastes like a hug from your favorite relative.

Tips for Perfect Mexican Rice Pudding

Want your arroz con leche to turn out just like abuelita’s? Here are my tried-and-true secrets:

• Stir, stir, stir! Especially when adding the milk – those first few minutes are crucial to prevent sticking. A wooden spoon is perfect for scraping the bottom.
• Taste as you go – Want it sweeter? Add sugar a tablespoon at a time. Prefer more cinnamon? Sprinkle some ground cinnamon right into the pot!
• Keep it low and slow – High heat equals scorched milk. If it starts bubbling too much, turn it down immediately.
• Thickens as it cools – Don’t panic if it seems thin at first. It’ll set up beautifully after resting.
• Refresh leftovers with a splash of milk when reheating – it brings back that creamy texture perfectly.

Fun Twists on Classic Mexican Rice Pudding

While I’m loyal to abuelita’s original recipe, sometimes it’s fun to play around! Here are my favorite easy variations that keep the soul of arroz con leche while adding little surprises:

• Raisin lovers: Stir in a handful of plump raisins when you add the milks – they plump up beautifully as they cook
• Tropical vibe: Swap half the whole milk for coconut milk and top with toasted coconut flakes
• Citrus zing: Add orange or lime zest to the pot for a bright, fresh twist
• Adult version: Splash in a tablespoon of rum or brandy at the end – just enough to make it special
• Chocolate fix: Stir in a handful of chocolate chips right before serving for melty pockets of joy

The beauty? You can make it your own while keeping that comforting cinnamon-spiced base we all love.

Serving Suggestions for Mexican Rice Pudding

Oh, the possibilities! I love serving this pudding warm – it’s like liquid comfort with that incredible cinnamon aroma. But chilled? Absolute heaven on a hot day. Dress it up with fresh berries, a drizzle of caramel, or even some toasted nuts for crunch. My kids go crazy when I sprinkle cinnamon sugar on top – simple but magical. And don’t even get me started on pairing it with a strong cup of café de olla… perfection!

Storage and Reheating Instructions

Here’s the best part about Mexican rice pudding – it actually gets better after sitting overnight! Store leftovers in an airtight container in the fridge for up to 3 days. When you’re ready for round two, just warm it gently on the stove with a splash of milk to bring back that creamy texture. Cold straight from the fridge is delicious too – I may or may not have eaten it for breakfast this way more than once!

Mexican Rice Pudding FAQs

Can I use brown rice instead of white?
Oh honey, I’ve tried it – and while you can, the texture just isn’t the same. Brown rice stays too chewy and doesn’t soak up all that creamy goodness like white rice does. If you really want to try, cook it longer (about 30 minutes in the water stage) and add extra liquid, but honestly? Stick with white rice for that authentic abuelita-approved texture.

How can I make this dairy-free?
You totally can! Swap the whole milk for almond or oat milk, use coconut milk instead of evaporated milk, and try sweetened condensed coconut milk. The flavor changes a bit, but it’s still delicious. Just watch the heat – non-dairy milks can be more sensitive to curdling. For more dairy-free ideas, explore healthy chocolate zucchini bread.

Help! My pudding is too runny – how do I fix it?
Don’t panic! First, let it cool completely – it thickens as it sits. If it’s still too thin, simmer it a bit longer uncovered to evaporate extra liquid. Too thick? Easy fix – just stir in a splash of milk until it’s perfect.

Can I make this in a slow cooker?
Absolutely! Cook the rice with water and cinnamon stick on high for 2 hours first. Then add all the milks and sugar, switch to low, and let it go for another 2 hours, stirring occasionally. It’s foolproof!

Nutritional Information

Now, let’s be real – we’re not eating Mexican rice pudding for its health benefits! This is pure comfort food meant to be enjoyed in happy spoonfuls. That said, I know some folks like to keep track, so here’s the deal: nutritional values will vary based on the exact ingredients you use (like full-fat vs low-fat milk) and your portion sizes.

What I can tell you is that this pudding gives you energy from the rice and milk, with that sweet cinnamon flavor making every bite worth it. It’s naturally vegetarian, and you can adjust the sugar to suit your taste. But honestly? Some things are better measured in smiles per serving than grams per portion!

Try this recipe and share your results in the comments!

Print